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Classic Swiss Fondue

A traditional Swiss fondue is served with cubes of crusty bread, pickled vegetables such as small, sweet gherkins, and a glass of icy kirsch. Kirsch is the traditional spirit used to dissolve the cornstarch added to a classic fondue, but it can be replaced with vodka or regular brandy.

DIPPERS:

Halve the garlic clove lengthwise and rub the cut surfaces over the bottom and sides of the fondue pot. Add the wine and lemon juice and gently warm through.

2

Stir in the cheeses and heat gently, stirring until melted, but do not let the mixture boil.

3

In a separate bowl, dissolve the cornstarch in the kirsch, then stir into the fondue. Slowly bring to a boil, stirring, until thickened. Season to taste, then lower the heat. Serve with cubes of bread and pickles for dipping.